If you have a jar of lovely Coriander and Lime Tartare Sauce (see the Related Recipe link at the bottom of the page to make it), a wonderful way to use it is to spread it on to some fish fillets, then sprinkle with cheese and breadcrumbs and pop them under a pre-heated grill. You'll have one of the fastest and most delectable suppers imaginable.
This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish.
2 fish fillets (such as cod, hake, whiting, or 2 plaice or sole – anything you like – approximately 7 oz/200 g each)
2 tablespoons Coriander and Lime Tartare Sauce
2 tablespoons white or brown breadcrumbs
3 tablespoons grated Cheddar cheese
1 dessertspoon chopped fresh coriander
a pinch of cayenne pepper
grated zest of ½ lime
½ oz (10 g) butter
salt and freshly milled black pepper
You will also need a grill pan, lined with foil and smeared with a trace of butter.
Begin by wiping the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan.
Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce all over the surface of the fish.
Now, in a bowl, mix the breadcrumbs, cheese, coriander, cayenne and lime zest together, then sprinkle this over the fish as evenly as possible.
Dot with a little butter.
Place the grill pan as far from the heat as possible and grill the fish for 10-15 minutes, depending on its thickness – it should be just cooked through and the top should be crispy and golden.
Serve with tiny new potatoes, tossed in chives and lemon juice, and a plain lettuce salad.